Skip to content
Loading map…

Cranberry Lake Rodeo Association

72062 Range Road 11A Crooked Creek AB T0H 1B0 · Food - General

Official record from Alberta →

Inspection summary

Cranberry Lake Rodeo Association has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 14, 2024. The most recent inspection, on June 24, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded once on June 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on June 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 14, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food surface sanitizer was not prepared at the time of inspection Bleach and test strips are available. ** Once spray bottles are obtained. Ensure a 100ppm chlorine sanitizer is prepared prior to food handling** Ensure the sanitizer bottle is properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Stand-up fridge containing cheese, bacon and eggs was measured at 6.6CThe cheese and bacon were moved to a fridge operating at 4C during the inspection. The eggs were permitted to remain as long as temperature is no greater than 7CEnsure only eggs are stored in the fridge unless the temperature can be maintained at 4C
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood vents have an accumulation of grease and debris. ** Ensure hood vents are properly cleaned and maintained in a sanitary condition
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler was measured at 7C and unable to maintain adequate temperature- ensure cooler is repaired and able to maintain a temperature of 4C or below.
Own this business? Add a badge to your website